Ali Profile - Allrecipes.com (12230974)

cook's profile

Ali


Ali
 
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Member Since: Feb. 2011
Cooking Level: Not Rated
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About this Cook
My favorite things to cook
vegetables - eggplant, squash, spinach, potatoes, and fish. I like to make sauces and I especially like cooking with wine. My favorite herbs are Rosemary and Basil and I love recipes that use those herbs. Favorite spices; curry, cayenne. I also make a lot of beef and pork tenderloin. I believe any good dish begins with onion, and most with garlic. I make a mean beurre blanc.
My cooking triumphs
Wine reduction, beurre blanc, lemon rosemary scallops. I can take a Tony's pizza and make it into something you thought came from a gourmet pizzaeria.
My cooking tragedies
I once tried to make spinach mushroom ravioli using spring roll wrappers because I couln't find any eggroll or ravioli wrappers in my local grocery. It was a horrible disaster.
Recipe Reviews 3 reviews
Creamy Twice-Baked Potatoes
I made these substituting heavy cream for milk (I had some leftover that I needed to use) and Mascarpone cheese for cream cheeese (again, it's what I had on hand). Simple, easy to make, and absolutely delicious. I love that you don't need a lot of ingredients to make something to incredibly good.

5 users found this review helpful
Reviewed On: Mar. 18, 2013
Mom's Country Gravy
My mother made It exactly like this all the years I was growing up and still does. Sometimes she would use bacon grease; never sausage drippings. That would completely change the flavor of it. No butter. This is what country gravy should be.

4 users found this review helpful
Reviewed On: Feb. 25, 2012
Basic Beurre Blanc
My family loves this. I serve it with bowtie or farfalle pasta and chicken. I modified it slightly: 3 bay leaves instead of 1, omit white wine vinegar. I have substituted the shallot with both garlic and regular onion as I have available. I probably use a bit more wine, a bit more cream, but less butter than this recipe calls for. I use about one stick of real butter. I cook the noodles until almost done and finish them in the sauce and then throw in cooked sliced chicken. The people at my table are always fighting for the last little bit.

3 users found this review helpful
Reviewed On: Feb. 6, 2012
 
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